Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

small handful coriander

Method

Heat a large saucepan and fry the curry paste for 1 min, until fragrant. Tip in the stock and bring to the boil, then throw in the turkey and cook for 5 mins. Add the rice noodles and cook for 3 mins more.

Add the pepper and beansprouts and cook for 2 mins more. Add the coconut milk, bring to a simmer, season with the lime juice and sugar, then spoon into bowls, sprinkle with the coriander leaves and serve.

This was easy to make, tasted nice enough and seemed to make loads but I don't think I'll rush to make it again. I know it defeats the "low fat" aspect of the recipe but I think I'd prefer to use full fat coconut milk as the reduced fat stuff didn't add much flavour it just made the sauce look creamier.

This is great. Really simple and tasty too. Ideal after work. I halved all the ingredients (cooking for 2) but I would probably add more paste next time as I like things hot (or buy better paste!) Highly recommend this!

Great easy meal. I substituted the turkey for chicken breast and whole prawns which was delicious and added a bit more substance. 2tbsp of the curry paste added a nice kick without too much heat, could definitely add a bit more chilli if you like it hot. Very simple to cook, i would definitely make it again.

I haven't really cooked anything like this before but found it really easy to make and it tasted delicious. I used 2 tbsp of thai curry paste which gave a lovely flavour and heat, and I cheated with some fine thread straight to wok noodles - no-one noticed! Would definitely make again for an easy midweek meal and something different to do with diced turkey.

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